NOGALES, AZ - Tomato and bell pepper expert Javier Gonzalez is rejoining Del Campo as a Sales Representative, effective today, July 6th, 2015.
Gonzalez will be responsible for bringing in new accounts as Del Campo aims to expand and grow its business, according to a press release.
Diego Ley, General Manager, Del Campo Supreme, praised Gonzalez for his talent in sales and key account management.
“We are pleased to have Javier back at Del Campo and believe he will be a great addition to our current sales force,” said Diego Ley, General Manager, Del Campo Supreme. “Javier is energetic and focused and brings with him vast experience in sales and key account management.”
Jimmy Munguia, Sales Manager, commented, “Our priority is to ensure we provide the best service to our customers year round. Our sales group has done a tremendous job and Javier will be another great asset to our group.”
Gonzalez, who was previously employed at Del Campo for over three years, will be working out of the Nogales, AZ facility.
ST. PAUL, MINNESOTA - Minnesota-based company, J&J Distributing, has some big changes to announce today. Stephanie Hannigan Melstrom has been promoted as the company’s newest President, taking over the role from current President and CEO James Hannigan.
Melstrom has worked with J&J Distributing for twenty-five years and occupied a variety of roles. Most recently she served as Executive Vice President of Cuttin’ Time Productions, the companies’ processing division.
Co-Founder James Hannigan, will remain at J&J Distributing in the role of CEO, while former COO and Co-Founder Deborah Hannigan remains as Chair of the Board of Directors, according to a press release.
The company, founded in 1978, now has a full range of conventional, organic, and value-added fresh and dried products.
PROVIDENCE, RI - United Natural Foods Inc. (UNFI) Chief Financial Officer Mark Shamber has announced the company’s intent to seek acquisitions and build out its fresh food distribution business.
According to TheStreet.com, Shamber spoke on the matter at a recent consumer conference in New York, saying that consumers are not only demanding products with fewer artificial ingredients, they are also shopping for fresher foods.
UNFI is seeking to expand upon its currently owned fresh foods distributors Tony’s Fine Foods and Albert’s Organics. The company bought distributor Tony’s Fine Foods last year for about $195 million, giving UNFI access to both meat and cheese distribution in the western United States. Albert’s Organics, the company's first fresh food business, delivers organic produce and has distribution centers in North Carolina, Florida, New Jersey, New Hampshire, Minnesota, Colorado, and California.
Current distributor's for UNFI include:
Shamber noted that while it would be difficult for the company to build those businesses in other areas organically or from scratch, it would be easier for UNFI to acquire companies with trucks and distribution centers already in place. Shamber declined to comment on which companies could be targets for UNFI right now, but did mention that companies with the attributes of Four Seasons, which, according to TheStreet.com, generates over several hundred million dollars in revenue based on the size of its fleet, would be attractive candidates.
Stay tuned to AndNowUKnow has we continue to follow UNFI’s future acquisitions for this developing story.
UNITED STATES - While you spent the 4th of July weekend enjoying your avocados with chips and on burgers, Miley Cyrus one-upped you all by memorializing the fruit permanently on her body. Behold: Miley Cyrus’ avocado tattoo.
This isn’t the first time Miley has professed her love for fruits and veggies publicly either. The former Hannah Montana star and current cultural phenomenon recently announced her decision to become vegan and was also voted 2015’s Sexiest Vegetarian by PETA. Other stars like Beyoncé, Jessica Alba, and Kim Kardashian have also made big, produce-centric announcements this year, putting fruits and veggies at a higher profile than ever before.
This may be just the latest move by a celeb to make produce cool, but you have to admire Cyrus’ commitment to this permanent statement of love. Have you ever loved produce so much that you considered becoming a human billboard for it? Fortunately, you can now look as rebellious and cool as Miley Cyrus without making your grandmother cringe with temporary vegetable tattoos. Jenna Weiler, a farmer and food entrepreneur from Michigan started Tater Tats, a temporary vegetable tattoo business so you can show the world how much you love your produce without permanently altering your body.
"Ideally these tats would be a fun way to make vegetables cool," Weiler recently told NPR. “So us food lovers can proclaim, 'I'm proud to love eggplant!'"
Will Miley inspire you make the jump to ink? I hope to see each and every one of you industry members pulling a Miley and sporting your own fruit and veggie tattoos at the next produce show.
SAN LUIS OBISPO, CA - Hortau, Inc. has added a new capability to its repertoire with a focus on helping growers comply with the water usage and regulations.
According to a press release, the irrigation system and tech company now offers a flow rate monitoring capability for water. This allows growers to document data via a cellular network, have insight into the performance of their pumps and/or wells, and set alarms and notifications in relation to their system’s flow rate.
With the current drought taking place in California, and the tight water regulations the growers in the state will soon be expected to comply with, there is no such thing as too much knowledge when it comes to water flow and use.
As we previously reported, Hortau has a soil tension monitoring system that allows you to see how hard crops are working for their water. This helps growers both cut back on water use in the cases of over-watering, and improve plant viability for those that are working to hard to glean moisture from the soil.
“Hortau provides the most comprehensive and technically advanced real-time irrigation management platform on the market,” the company stated in a press release. It does so via both proprietary cloud-based data management and analysis software and real time flow meter readings.
Recently, the company was praised by Forbes Magazine’s Aaron Tilley as a tool to help combat the drought, and also partnered with Advantage Capital Agribusiness Partners, LP, who stated that the company provides growers with a tremendous value proposition in terms of both crop yield improvements and water conservation.
With a drought that continues to break numerous heat records, this could be a good avenue of technology to keep top of mind.
SANTA ANA, CA - Calavo Growers is introducing a few more items to its line of innovative avocado products, this time with two new avocado based salsas. With new flavors like Sweet and Spicy with Mango, and a Cilantro Lime, the avocado-based salsas are sure to get some consumer attention.
Not quite guacamole and not quite a traditional salsa, the thinner consistency of these products make them more like a condiment or a spread, Rick Joyal, National Sales Manager at Calavo tells me.
When I ask Rick what helps differentiate this from other competitors' products, he tells me, “Right now there are no similar items to these avocado salsas. We have no competition in this arena and nobody else is really doing it on a mass scale yet. Consumers now are constantly looking for new product offerings, and this satisfies that.”
Because consumers normally associate avocados with guacamole and chips, these products are reaching a more adventurous type of eater. This product capitalizes on the recent rise of the avocado trend, Rick adds, while also offering a new use as a condiment, in salads, wraps, and pitas, and more.
“These products are also exciting because they are all-natural and non-GMO certified, which are now hot button issues,” says Rick. ”People don’t want additives, so we’ve also achieved a 96-day shelf life using all-natural ultra high pressure processing that keeps the product raw and maintains the nutrients.”
Calavo says that retailers can sell these best in both the deli and with the condiments. Cross-merchandising possibilities for these salsas are endless, being a great accompaniment for things like chips, celery, carrots, process fruits, crackers, pitas, and more. The packages come in 6/12 oz pack sizes, making them great for quick rotation through the grocery store.
Stay tuned to AndNowUKnow as we take closer looks at all of Calavo’s latest product offerings.
DUBLIN, CA - “Right now there are literally millions and millions of consumers looking for better and tastier options when it comes to eating healthy,” Steven Muro, President of Fusion Marketing, tells me. “We should take advantage of this great opportunity to increase mushroom consumption and sales.”
Sounds like a win-win to me, and as the Mushroom Council’s latest initiatives in The Blend project take root, Steven Muro and his team at Fusion Marketing are jumping on board to promote the latest food trends that tap into the versatility of mushrooms.
“The Blend is essentially a way for consumers to swap out ground protein, with up to 50 percent more mushrooms,” Steven notes, continuing that mushrooms provide an umami-rich experience to enhance the healthy eating quota in some of America’s most iconic foods.
Umami, for those unfamiliar with the term, has been a recent addition to the four basic tastes - salty, sweet, sour, and bitter - that we have traditionally come to know. Umami can be found naturally in many vegetables and proteins, especially mushrooms, and can be described as a savory combination of flavors. When literally translated, Umami means “deliciousness,” according to Umamiinfo.
For those looking to truly evolve their programs to utilize this new concept, the Mushroom Council is offering POS merchandising solutions for retailers and foodservice companies. Blend burgers, Blend taco mix, Blend meatloaf, Blend meatballs and Blend lasagna are all value-added items that are attractive to consumers and are a real plus for the bottom line, Steven notes.
“Mushrooms and ground meat blend seamlessly and they have a texture that blends naturally with everything from ground beef and turkey to chicken and pork. This also adds an extra serving of vegetables to the plate,” he continues.
Currently, The Blend is in its third year of growth and is continuing to build, and support, some of the latest food trends.
“The way food trends can develop are through collaborations with culinary chefs who work closely with groups like the Mushroom Council,” Steven notes. “By developing flavors and recipes that differentiate their menus, food profiles can take hold and spread into larger foodservice and retail trends.”
The Blend trend has naturally progressed to schools and universities as well, and is now available for consumers to try out at home through recent retail partnerships.
“While consumers may want eat healthier, they also do not want to give up those iconic foods like burgers, tacos and meatloaf,” Steven says. “With The Blend, consumers can see double-digit reduction in calories and fat, saturated fats, and in cost as well.”
The Mushroom Council recently partnered with the Beef Checkoff to highlight and promote its “star of the summer”- the Muenster Stuffed Veal Mushroom Burger. This new summer retail partnership is designed to raise consumer awareness (and hunger) for mushroom blends, especially when it comes to the grill. 
Incorporating the Mushroom Council’s Blend model by mixing finely diced mushrooms into ground veal patties, the Muenster Stuffed Veal Mushroom Burger was developed by the Culinary Institute of America (CIA) and is meant to be grilled and topped with sautéed mushrooms for an extra serving of vegetables, vitamins and nutrients.
“For the retailer, there is a great opportunity to jump on the bandwagon to promote some of our favorite foods while also serving produce,” Steven tells me. “Our goal is to integrate this program across multiple departments from deli and prepared foods to the meat section and possibly even in produce.”
The Mushroom Council is in the launch phase at retail and is offering retail support, merchandising solutions, recipes, kits for dieticians and more, for companies who want to offer The Blend in stores and at the table. For more information, visit www.MushroomsAtRetail.com and www.MushroomInfo.com.
BOISE, ID - The parent company of Albertson’s LLC, New Albertson’s Inc., and Safeway Inc. (collectively Albertson’s) has some pretty big plans slated for the remainder of the year.
Before the end of 2015, AB Acquisition LLC has announced that it has eight store openings and 115 remodels slated for 2015.
“Our goal is to be the favorite local supermarket for every one of our shoppers by making sure they have an outstanding experience in our stores,” Bob Miller, Albertson’s Chairman and Chief Executive Officer, said in a press release. “And keeping our stores fresh and up to date is an important component of that. We’re investing in making our stores places where customers want to shop and employees want to work, because we know that’s the best way to win in the marketplace.”
While the 115 remodels will be done to existing stores within the chain, the eight openings will be either having a grand opening this year or replacement stores that already opened this year across most of the retailer’s operating divisions.
The openings are taking place in various markets including:
- Hawaii (Safeway)
- Northern California (Safeway)
- Maryland (Safeway)
- Texas (United Supermarkets)
- New Jersey (ACME Markets)
According to the retailer, many of the Safeway locations will also provide online grocery ordering and delivery.
These changes and openings are all part of the company’s plans to invest over one billion dollars to improve stores, manufacturing facilities, distribution centers and offices this year after combining Albertson’s with Safeway.
LOS ANGELES, CA - Vision Produce has promoted John Caldwell and Lance Nichols to new positions within the company, effective immediately.
John Caldwell, the current Vice President of Sales, Arizona, is being promoted to Arizona Division Manager/Vice President. Nichols will be responsible for growing Vision’s FOB Nogales business. He will partner with Allan Acosta, Vice President of Operations, as the company seeks additional grower partners.
Lance Nichols, currently working in the Arizona sales office, is being promoted to Phoenix Sales Manager. He will be instrumental in expanding Vision’s Nogales and FOB Sales Operations.
“Lance brings to the position a broad range of experience, long-standing excellent relationships, and a high degree of professionalism,” said Bill Vogel, President.
Prior to joining Vision in January, Lance was part of the Procurement/Sales team for Legend Distributing. Prior to that, he held increasingly responsible positions with Del Monte Fresh Produce and Safeway stores, according to a press release.
Vogel concluded by noting that these changes are a large step in the direction of Vision’s long term goal of “reaching closer to our source of supply.”
BAKERSFIELD, CA - John Giumarra, Vice President of Giumarra Vineyards and produce industry veteran, has now been elected President and CEO by the company’s shareholders as the company moves into a new era of growth and development. Giumarra Vineyards is one of California’s leading producers of California table grapes, as well as a major breeder of new patented table grape varieties and one of the largest employers in Kern County, California.
“I am honored to hold the position of President and CEO of Giumarra Vineyards and trust that I can do as well in leading the company as my retiring predecessor, Sal Giumarra,” Mr. Giumarra said. “My job will be made much easier by an outstanding group of next generation family members who will hold all the major positions at Giumarra Vineyards, namely, George Giumarra, Executive Vice President; Randy Giumarra, Vice President of Sales; Jeff Giumarra, Chief Financial Officer; Joe Giumarra; David Stanley; LeRoy Kuntz, Vice Presidents of Field Operations; Mimi Corsaro Dorsey, Vice President of Marketing, and Gina Giumarra McArthur, our new Board member.”
Mr. Giumarra has also expressed his anticipation for the company’s future, noting Giumarra Vineyards’ upcoming new patented table grape varieties in a recent press release.
Mr. Giumarra stated, “I am very excited about the company’s future. We will be introducing a number of new table grape varieties in 2015, and will be licensing other table grape growers to produce these new patented varieties.”
Among the most interesting of the new varieties are:
Arra 29 - An early red seedless, which Giumarra believes will replace the Flame Seedless because of its bright red color, large yield per acre and crunchy sweet flavor.
Arra 16 a.k.a. Sweet 16 - A replacement for late Sugraones and Thompson Seedless, and an elongated, crunchy white seedless variety.
Arra 30 a.k.a. Supreme Seedless - A creamy colored, pleasant flavored, large white seedless grape that will compete against the Sugraone.
Arra 28 - An easy coloring, bright red seedless, which is much easier to grow than the Crimson and which will compete directly against the Crimson.
Arra 15 a.k.a. Sweeties - A variety, which presents an exceptionally large, elongated white seedless with extremely high sugar/flavor and maximum crunchiness, producing in mid-August through September and later out of the cold storage.
Arra 27 - A large uniformly colored black seedless, which is early and prolific.
These varieties, and others, which are in the developmental stage, will propel the company’s growth in the future and enable it to provide new varieties of table grapes which are high in flavor, are good eating and have the unique taste experiences that retailers and wholesalers are seeking for their customers.
Mr. Giumarra has been very active in produce industry affairs over the years, serving as Chairman of the Board of Directors of the California Grape and Tree Fruit League, as Chairman of the Board of Directors of the Wine Institute representing almost all of California’s wineries, as Chairman of the Board of Directors of the California Table Grape Commission, has served on the Board of Directors of the United Fresh Fruit and Vegetable Association, the Produce Marketing Association, and was on the wine tasting panel of the Los Angeles Times newspaper for many years.
Mr. Giumarra has also served on the Board of Trustees of the Culinary Institute of America, the premiere culinary teaching institution in the United States, and also served as finance committee chairman of the Institution.
“The future looks very bright at Giumarra Vineyards,” Mr. Giumarra concluded.
Mr. Giumarra holds a Bachelor of Science degree in Business Administration from the University of California at Berkeley as well, along with a Juris Doctor Law degree from Stanford University. He was a Book Review Editor of the Stanford Law Review, and attended UCLA’s Graduate School of Business Administration.
Congratulations, Mr. Giumarra, on the company’s amazing legacy thus far, and the evolution of Giumarra Vineyards left to come.